Indulge in the rich Peruvian tradition of Tacu Tacu, the beloved bean and rice fritters that have captured hearts and taste buds for generations. Originally brought to Peru by African slaves, these fritters boast a delightful contrast of a crispy exterior and a creamy interior, making them an instant hit. With a name that’s as fun to say as it is to eat, Tacu Tacu has become a cherished mainstay in Peruvian cuisine, thanks to the inspiration of Tami’s friend, Monica. So, let’s dive into the recipe and savor the quick and easy preparation of this scrumptious dish that boasts gluten-free and soy-free potential.
YIELD: This recipe yields 6 servings of Tacu Tacu
INGREDIENTS:
- 1/2 cup (120 g) prepared salsa (spicy salsa works well)
- 1/2 cup (120 ml) water, plus enough to make 1 3/4 cups (415 ml) liquid (or as per rice package instructions)
- 1 cup (180 g) dry short-grain brown rice
- 2 tablespoons (30 ml) olive oil, divided
- 1/2 cup (80 g) finely minced onion
- 1 can (15 ounces, or 425 g) butter beans, drained
- 2 cloves garlic, minced
- 2 teaspoons (5 g) ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fine sea salt
- 1/3 cup (80 ml) vegetable broth
- Black pepper
INSTRUCTIONS:
- Blend the salsa with 1/2 cup (120 ml) of water until smooth. Add enough water to make a total of 1 3/4 cups (415 ml) of liquid, or follow the amount specified on the rice package for 1 cup (180 g) of dry rice. Cook the rice according to the package directions and let it cool.
- In a large skillet over medium heat, heat 1 tablespoon (15 ml) of olive oil. Add the minced onion, butter beans, minced garlic, ground cumin, smoked paprika, salt, and vegetable broth. While smashing the beans, cook the mixture until it reaches a refried bean consistency. This process takes approximately 5 to 7 minutes. Season the mixture with black pepper to taste. Remove the skillet from the heat and stir in the cooked rice. Once the mixture is cool enough to handle, it should be shapeable.
- Take 1/2 cup (5 ounces, 140 g) of the mixture and shape it into a football-shaped pancake that is a generous 1-inch (2.5 cm) thick.
- In a large nonstick skillet, heat the remaining tablespoon (15 ml) of olive oil over medium-high heat. Cook the shaped mixture, using a metal spatula to continue shaping and packing it, until the fritters are browned on both sides. This takes about 4 to 6 minutes for the first side and 3 to 5 minutes for the second side.
- Serve the Tacu Tacu fritters hot and enjoy the delectable flavors of this Peruvian delight.
These Tacu Tacu, ready to be savored as a delightful main course or a scrumptious side dish. With its crispy goodness and the heartwarming history behind it, Tacu Tacu is the perfect addition to any meal. Prepare to be enchanted by the flavors of Peru, and share the joy of this quick and easy recipe with your loved ones. Happy cooking and buen provecho!
